roasted tomato sauce

hotcookie101

I have just picked a kilo of scrummy tomatoes, some decidely overripe and I want to make a roasted tomato sauce. Now the thing is-I have it planned to use next weekend. Can I bung the toms in a freezer bag and roast them next week, or is it best to make sauce then freeze it? I know freezing toms ruins the texture but as I am just planning to roast them I wasn't sure if it mattered?

thriftlady_2

I don't think it matters much either way but if it were me I'd roast them now, then make the sauce and freeze that.

Pink.

I agree with thriftlady, you could do it either way, but personally I would make the sauce now with the fresh tomatoes and freeze it for next weekend. If anything the flavours in the sauce will improve.

Pink

hotcookie101

Thanks looks like I'm off to the shops for some peppers then

jackie_w

This sauce sounds lovely. Would you just make it as you would make a normal tomato sauce? How long would you roast the tomatoes for?


Jackie

hotcookie101

I am doing a slow cooked chicken casserole in the oven so they will probably have a few hours at 140-160ish (depends on when they look done IYKWIM?)
I just fill a roasting tray with tomatoes (mine are all cherry so just in whole, but have done with chopped up big toms in the past) chunks of onion, garlic and peppers, some herbs (rosemary is good) salt, pepper and olive oil.
I will probably add some wine once it starts to look good, and let that cook off, but you dont have to.
Then serve as is, or blitz in liquidiser, or add stock to make roasted tomato soup. YUM!
(right best go buy those peppers)